Recipe by Samantha
"Delicious and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time."
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uncooked white rice
nori seaweed sheets
cucumber, peeled and sliced lengthwise
imitation crab legs
1/2 (3 ounce) package
cream cheese, sliced
minced fresh ginger root
ours turned out tasting really well, but since it was our first time making sushi, it was hideous. still it was a learning experience and i had tons of fun just trying to make it. one note of warning: you will most likely get messy. we did.
I often make California roll with cucumber and avocado so when I saw this recipe I was thrilled to try a new version. Unfortunately we didn't like it as much. I thought the cream cheese will add a good flavor but no, didn't work for me! sorry.
I HATE fish so I make this kind all the time! We LOVE sushi in this house but dont like paying .50-1.00 a slice (especially since it costs about that much per ROLL to make it at home!) I dont add cucumber (uck) and use regular sticky rice since its what we eat normally (we buy 50 lb bags at the oriental store lol cheap and AWESOME) When I lay the rice down on the nori (oriental stores have nori also.. just ask) I sprinkle a little bit of sugar on the rice; it masks the flavor of the rice vinegar. And if you like heat, try doing this with imitation lobster and sprinkling it with regular hot sauce! Thanks for posting :)
This was a very easy recipe to follow and complete. The sushi turned out very moist, which was fantastic. We opted for Minute Rice and just followed the directions that were given here. The sushi remained very moist for the two days that it took us to finish eating it. We used 2 1/2 sheets of the nori vs. the 2 recommended. This made the sushi MUCH easier to roll as well as creating more servings. My one other suggestion would be to refridgerate the freshly rolled sushi for a couple of hours prior to slicing, as this makes slicing much easier and cleaner. This also gives the nori a chance to soften up. We decided to use the already toasted nori, perhaps that was why the dish was better the next day after remaining in the fridge overnight. We will definitely be making this recipe again. Thanks so much for sharing, Samantha!
I made this exactly as said and it turn out great. Even my mother, who has told me over and over that she can't stand crab, absolutely loved it. I made it two days in a row because she came back for more.
The dish was exactly as described easy to make and taste great.
These are quick and easy to make, and great for school. Take it easy on the rice and fillings though (I went a little nuts on the first one and it was huge... but delicious). I also substituted a bit of soy sauce for the rice vinegar and threw in some sesame seeds with the rice.
perfect! & affordable. I really didn't think i'd be able to do it - i thought it'd be really hard... it's NOT! & tastes great!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Cheese and Crab Sushi Rolls
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 74
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